Ginger cookies (end up more like ginger snaps)

So in my attempt at adding more ginger things to my diet, my first attempt was at ginger cookies. It took me only two batches to come up with something that I liked. The animal shapes were because I had a 4 year old helper, and well, that's what happens when you let a 4 year old help make cookies. :^)

Recipe was adapted from Crystal Saltrelli
Ginger Snaps/Gingerbread Cookies (this is all gluten and dairy free if you use the right products)

2 1/4 cups all purpose flour (I like King Arthur's gluten free all purpose flour best)
1/2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp ground cinnamon
2 tsp ground ginger
(if you want more ginger, I added 2 servings of liquid ginger, about 50 drops)
1/2 tsp ground nutmeg
1/4 tsp cloves

1/2 sugar (up to you what exactly you use but I actually used Sucanat)
1/2-3/4 cup molasses (I like black strap the best and add more for a stronger flavor)
1 egg (I use the equivalent in powder egg replacer, my favorite is Orgran's gluten free, no egg, natural egg replacer)
1/4 cup butter (or your chosen equivalent, I use extra virgin organic coconut oil)

Mix the first grouing of ingedients together. In a separate bowl, mix the butter/oil and sugar/sucanat. Mix your molasses and egg/replacer into the butter/oil and sugar/sucanat mixture. Then mix all together with your dry ingredients. Taste the dough to see if seasoning is to your likening (I tend to add a bit more on the spices to get a stronger gingerbread flavor and to enhance the ginger benefits). Chill dough in the fridge for about an hour (makes it easier to work with the dough). Preheat oven to 350 degrees. For ginger "snaps", roll dough into about 1 inch balls and flatten on a cookie sheet (be sure to properly oil/butter/spray your cookie sheet if necessary). Bake for about 8 minutes. For ginger "cutouts" (like my animal shapes above), work with about 1/4 of the dough at a time (or more depending on how big your "cut out" space is (make sure your surface is floured or the dough will stick like crazy!). Roll to your desired thickness, cut out and place on cookie sheet. Don't worry about spacing these too much, they won't spread like sugar cookie cut-outs do. Cook for about 8 minutes. Cool on a wire rack nad enjoy!! You can certainly decorate cut-outs if you like but I actually found that I liked them better without frosting (of course that was not the opinion of my 4 year old helper). :^)